• Sema Dibooglu

Ice Cream Sandwiches

Spring break is over and now we have to face the reality of the semester! With only a little over a month left, now is the time to gear up for finals (I can't believe I already have to start thinking about them). Browsing through the grocery store the yesterday with a friend, we were trying to come up with a dessert idea. Both of us knew we had to spend the rest of the day finishing up our last minute homework, and neither of us really wanted to spend too much time prepping and cleaning.

We came across Pamela's gluten-free chocolate graham crackers and decided to make ice cream sandwiches. I recommend buying the ice cream in a block, because that way you can cut it into sandwich-sized pieces. If you're looking for a homemade ice cream option, see my favorite recipe below:

Ingredients 1 pint heavy whipping cream 1 can sweetened condensed milk 1 cup blackberry jam Procedure 1. Whip the heavy whipping cream and sweetened condensed milk together until it gets a heavier texture. 2. Mix in the blackberry jam.

3. Add it to a container that comes with a lid and freeze it overnight.



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This blog is written to provide positive, practical, educational and insightful information on the gluten-free diet. Always read the labels of any foods that are suggested in my blog since labels may change over time. I am a college student, so the foods I plan on sharing will most of the time be quick meal fixes that any college student, or busy household easily can cook. © 2013 to current date. All Rights Reserved to Sema Dibooglu. Excerpts and links may be shared provided that full and clear credit is given to Sema Dibooglu, author of Eat Without Gluten together with a link to the original blog post. External links are being provided as a convenience and for informational purposes only. The author of this blog bears no responsibility for the accuracy, legality or content of the external site or for that of subsequent links. Contact the external site for answers to questions regarding its content.